Total Time
1hr
Prep 10 mins
Cook 50 mins

Soup just like my mum makes. This is a traditional Scottish soup that makes full use of leftovers, or can be cooked from fresh ingredients. I prefer it made with roast chicken leftovers. Apparently the original recipe dating back to the 1600s included prunes but not rice. I’m not quite sure where rice comes into Scottish cuisine but the recipe that most Scots would recognise these days would have rice and no prunes! The rice is supposed to be overcooked and should split and go curly. Par-boiled rice won’t work.

Ingredients Nutrition

Directions

  1. Remove any breast meat from the chicken. Cover the chicken carcass with 1.5L of cold water and bring to the boil. Simmer for half an hour.
  2. Strain off the stock and leave the chicken aside to cool.
  3. Finely chop the onion and celery. Dice the carrot. Fry for 5 minutes until the onion is soft.
  4. If you are using uncooked rice, add it now and fry for a minute.
  5. Add the stock (and cooked rice if using cooked rice) and simmer for 10 minutes. Add stock powder, salt and pepper to taste.
  6. Pick off all the chicken from the bones and cut up any reserved breast meat. Add to the soup.
  7. Trim the end off the leek and remove any limp or bruised leaves. Try to leave as much of the green part on as possible.
  8. To clean the leek, insert a knife through the middle of the leek at the top of the white part and slice upwards, cutting the leek in half lengthways. This helps fan out the leaves so that you can get into the bit where dirt collects just above the white bit. Wash each leaf under running water.
  9. Slice the leek into rounds and add to the soup.
  10. Simmer for another 5 to 7 minutes until the leek is cooked but still has a bit of squeak left in it. (My kids loved it when the leeks squeaked!).
  11. Add finely chopped parsley, check the seasoning and serve.